Materials

Sticky Rice Flour 1 cup, Glutinous Rice Flour 1/4 cup, Water 1 and 1/4 cups 1 cup = 240 ml ,

Methods

1. Sticky Rice Flour Glutinous Rice Flour and water stirred well into the rice paste.

2. . Steamer immediately add water to boil, metal baking pan brush a little oil, scoop two tablespoons of rice paste pour baking pan, rotate the tilt so that the rice paste evenly occupy the bottom of the pan. Steam the rice in the steamer over high heat for 3 - 4 minutes (the rice skin will puff up). Remove and cool. (Same as steaming cold skin)

3. Take 2 - 3 sheets of rice skin and cut into strips, put them in a pot and mix with seasoning.

Method 2: Cool Rice Pieces

Materials

300g of rice, 100g of marinated beef, 30g of green onion, 30g of mung bean sprouts, 1 tomato, 1 teaspoon of minced garlic, 5g of garlic, 1 tablespoon of oil, 15ml of oil, 1 teaspoon of salt, 5g of salt, and ice cubes

How to do it

1. Put ice cubes into the pot and add enough water to put the rice into the boiling water and put the rice into the boiling water. Add enough water to the pot, and boil the rice skin in boiling water for 1 minute, then put it into the ice water to chill it.

2, and then the mung bean sprouts pinch the root, into the boiling water for 15 seconds, out of the same into the ice water to cool.

3, the scallion was cleaned and cut into 5cm long small section. The first thing you need to do is to get your hands dirty. Cut the corned beef into thin slices and set aside.

4, medium heat in a pot of oil, to be burned to 50 percent of the heat will be crushed garlic into the popping incense, and then into the tomatoes and salt stirring constantly, and then add a little water, high heat to boil and then turn to low heat to cook into a tomato sauce, about 10 minutes.

5: Drain the rice and mung bean sprouts from the ice water, put them on a plate, and add the scallions and sliced marinated beef.

6. Finally, pour in the cooled tomato sauce.

Tips

1, rice skin can be purchased in the supermarket or Shaanxi noodle store. You can also use ordinary cold skin or vermicelli instead of rice skin.

2, marinated beef can also be bought at the deli counter in supermarkets, or make your own.

Method 3: Ingredients

"One pack of Vietnamese spring roll wrappers", "Thai sweet chicken sauce", "1 box of ground pork (350g)", "50g of cabbage stems", "30g of carrots", "30g of green onions", "10g of ginger", "1 clove of garlic", "1/4 tsp of salt", "1 tsp of soy sauce", "1/2 tsp of sesame oil", "1 tsp of white pepper powder", "1 tbsp of soy sauce", "2 tbsp of sesame oil", "2 tbsp of white pepper powder", "3 tbsp of soy sauce". Pepper", "Salt A 1/4 tsp", "Shrimp 100g", "Egg white 1pc", "Rice wine 1 tsp", "Cilantro"

How to make it

1: I wanted to add a crunchy texture to the dish, so I used kohlrabi stems!

2: Chop the cabbage stems and carrots, chop the onion, ginger and garlic and set aside.

3: Mince the shrimp, either with a vegetable peeler or a vegetable peeler. (Not too crushed to increase the texture)

4: Minced shrimp puree with a tsp of rice wine and salt A, egg white mix well and set aside.

5: Grind the meat in a bowl with salt B and mix well, slightly wrestling.

6: Add soy sauce, sesame oil and pepper in step 5.

7: Add the soy sauce, sesame oil and pepper.

8: Add chopped green onion, ginger and garlic, cabbage, carrot and mashed shrimp.

9: Stir in step 8 and mix well.

10: Take a sheet of soaking water to soften, not too soft, wrapped up on the good. (This is the beginning of the boiling steamer water)

11: softened rice skin into the appropriate amount of filling.

12: Roll up.

13: Steamer paper or baking paper into the steamer and evenly spread a layer of sesame oil or salad oil to prevent staining. (Steamed rice skin will be very sticky)

14: Shrimp stranded meat rice skin rolls into the steamer, the surface of another layer of oil to prevent each other from sticking to the surface of the steamer, steam on high heat for about 15 minutes can be done, this filling can be made about 13 strips.

15: Cut in half and serve on a platter, topped with Thai sweet chicken sauce and cilantro.

15: Cut in half and serve with Thai sweet chicken sauce and cilantro.